乳清蛋白与赤藓糖醇之间的相互作用对蛋白质构象、界面特性和稳定性的影响

IF 2.5 2区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

International Journal of Dairy Technology Pub Date : 2024-04-24 DOI:10.1111/1471-0307.13092

Yumeng Zhang, Juan Zhang, Junhua Shao, Mohan Li, Xiqing Yue, Aijun Xie

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引用次数: 0

摘要

本研究探讨了赤藓糖醇（ERY）对分离乳清蛋白（WPI）结构和功能特性的影响。傅立叶变换红外光谱（FTIR）和CD显示，WPI在与20毫克/毫升ERY相互作用后发生了结构变化，包括形成β-折叠和无规线圈。扫描电镜显示 WPI 的表面粗糙度增加，表明蛋白质暴露增强。此外，结合率超过 85%，同时表面疏水性增加。荧光光谱显示 WPI 和酪氨酸（Tyr）残基的荧光发生了红移，ERY 配位改变了 Tyr 环境的极性。此外，ERY 的存在还增强了 WPI 的功能特性，包括发泡性、冻融稳定性、流变性和抗氧化活性。

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The influence of the interaction between whey protein and erythritol on protein conformation, interfacial properties and stability

This study investigated the impact of erythritol (ERY) on structural and functional properties of whey protein isolate (WPI). FTIR and CD revealed that WPI underwent structural changes, including formation of β-folds and random coils, upon interaction with 20 mg/mL ERY. SEM showed increased surface roughness of WPI, indicating enhanced protein exposure. Moreover, binding rate exceeded 85%, accompanied by increased surface hydrophobicity. Fluorescence spectroscopy indicated a red shift in fluorescence of WPI and tyrosine (Tyr) residues, altering polarity of Tyr environment due to ERY coordination. Additionally, ERY presence enhanced the functional properties of WPI, including foaming, freeze–thaw stability, rheology and antioxidant activity.

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来源期刊

International Journal of Dairy Technology 工程技术-食品科技

CiteScore

7.00

自引率

4.50%

发文量

审稿时长

12 months

期刊介绍： The International Journal of Dairy Technology ranks highly among the leading dairy journals published worldwide, and is the flagship of the Society. As indicated in its title, the journal is international in scope. Published quarterly, International Journal of Dairy Technology contains original papers and review articles covering topics that are at the interface between fundamental dairy research and the practical technological challenges facing the modern dairy industry worldwide. Topics addressed span the full range of dairy technologies, the production of diverse dairy products across the world and the development of dairy ingredients for food applications.